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While the estate known as Chateau Haut-Bailly dates back to 1461, its wine production began in 1530, falling into the hands of the de Leuvarde and Le Bailly families in 1630. It was purchased in 1998 by Robert G Wilmers, a Harvard-educated banker, and his French wife Elisabeth and under their care, the estate has begun producing some of the best wines in its history. The cellars and production procedures were renovated and modernised and this year, the Chateau itself was awarded government recognition of its cultural and vinious heritage.

Domaine de Chevalier uses traditional methods when making their flavoursome white blend of Sauvignon Blanc and Semillon. Fermentation occurs in oak casks and is then aged for 18th in oak, some of which is new. This practice was abandoned by many in Graves, only to be (rightfully) regenerated to allow wines of substance and character to be produced once again. Chevalier's Blanc is a wine that is taut and restrained that opens up over a six to eight year period to reveal a wine of supreme delicacy.

Chiles answer to first growth Bordeaux, Viña Seña is one of the countrys most sought after wines. In his reviews and commentary on the wine, James Suckling has played a significant role in highlighting Viña Señas credentials as world-class. While comparisons to Mouton Rothschild or Harlan can and have (again, Suckling) been made, one of the more interesting features of this wine is how well it drinks when young. For a Cabernet-based blend in this class, Viña Seña leaps out of the gate showing cassis and fresh blueberries. This is altogether very gratifying but theres so much more in store. The length, depth and breadth make this a great working example of what we mean when we talk about three-dimensionality. High-wire act acidity and strong-man fruit, this circus of sensory pleasure is even more appealing considering that for the price of one Bordeaux first growth, youll have six of these. Hedonists take note.

Chateau Montrose is a second Grand Cru Classé estate in St-Estephe and is considered one of the leading wine properties of the appellation. Located in the eastern half of the appellation just 800 metres from the Gironde estuary, the propertys proximity to the water provides a unique micro-climate that protects the vines from frost. The Grand Vin is a blend of Cabernet Sauvignon, Merlot and Cabernet Franc, that appears very powerful and austere in its youth, with a backbone of firm tannins that provides exceptional longevity.

Château Pavie Decesse is a St. Emilion Grand Cru Classé property in the Côtes sub-district, considered the equal of its illustrious neighbour, Chateau Pavie. The origins of both can be traced back to ancient Roman times. The 3.5ha vineyard, on chalky, limestone and clay soils and contiguous with Pavie, is 90% Merlot and 10% Cabernet Franc. Following cold maceration, the Chateau wine is vinified in temperature-controlled oak vats. Malolactic fermentation takes place in French oak barrels. The wine is aged in 80% new oak for between 18 and 24 months, depending on vintage character. Production is small, around 650 dozen each year. The hedonistic Pavie Decesse style combines opulent, rich, sensuous textures with minerality, freshness and concentration. Due to its lush style Pavie Decesse drinks well young, yet does develop additional complexity with time in the cellar. Wine quality has been consistently excellent under the ownership, since 1997, of Gerard and Chantal Perse.

Paul Avril Clos des Papes is a wine producer in the Rhône Valley, making one of the most sought-after wines in the Châteauneuf-du-Pape AOC. The estate is made up of 24 small plots throughout the appellation totalling 32 hectares (79 acres). All of the 13 permitted grape varieties are grown in these vineyards, although Grenache, Mourvèdre and Syrah are the most important in terms of production. Picking is spread out to ensure maximum quality, and green harvests and strict berry selection ensures a low yield. Clos des Papes takes its name from one of its plots located near the ruins of the 14th Century Papal castle. There are two main wines associated with Clos des Papes: a red and a white wine. The red accounts for 90 percent of production and typically contains 65 percent Grenache, 20 percent Mourvedre and 10 percent Syrah, with the remainder made up of the other permitted Châteauneuf-du-Pape varieties. The wine is known for its finesse and elegance, and is one of the most important wines in the AOC. The white Châteauneuf-du-Pape is made up of Grenache Blanc, Roussanne, Clairette, Bourboulenc and Picpoul, and is aged in stainless steel. Clos des Papes makes around 100,000 bottles a year, most of which is exported.